Summary

Significant effects of Genotype and Age on several of the technological meat quality attributes measured were found. In general, the meat from fast growing birds (JA) was darker, more tender, had a higher water-binding but a higher cooking loss. Birds with a higher age at slaughter was more red, less tender and had a higher cooking loss. Regarding the protein concentration of the feed, no significant effects could be found on meat quality attributes, however a high protein concentration in the feed showed a tendency towards more tender meat.